Pumpkin and mushroom soup

One of the healthiest and comforting dishes is, of course, soup. A bowl of soup makes us feel at home, make us remember past times, good moments shared with our family or just takes the cold out of our bodies.


In this case, I want to share a delicious, easy to prepare Pumpkin and mushroom soup.




Ingredients for 4 servings:

• Quarter cup skim milk
• 2 cup chicken broth
• 2 tablespoon white wine
• 200 g mushrooms
• 600 g pumpkin
• 1 tablespoon Parsley
• Olive oil
• Nutmeg to taste
• Salt and pepper to taste

Preparation:

1) Cut the peeled pumpkin into cubes. Cut the mushrooms into slices. Place the pumpkin cubes in a skillet sprayed with olive oil and cook over medium heat. Add salt and pepper. When the cubes are browned, add the broth and skim milk. Cook at low heat for 20 minutes or until the pumpkin is tender. Finally, process the preparation with a mixer until we have a homogeneous texture. Add the nutmeg.


2) In a frying pan with little oil, cook the mushrooms for just one or two minutes. Add salt and pepper once browned. Add the white wine, chopped parsley and add to the pumpkin soup. Serve!

Nothing easier and more comforting. If you like, you can add some grated cheese over the soup. In a context so healthy and fibrous as this recipe, we can give us that pleasure. :)


Calories per serving: 150 Kcal.